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Vegetarian Butternut Squash Soup Recipe

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This recipe for Vegetarian Butternut Squash Soup is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 3 lb. butternut squash, peeled, seeded and cut into 1-inch cubes (5 - 6 c.)
3 tbsp. olive oil
3 tsp. salt
pinch black pepper
1 tbsp. butter
1 yellow onion, large, diced (about 1½ c.)
3 celery stalks, chopped (about 1½ c.)
1 tbsp. sage, fresh, chopped
6 c. veggie broth
Directions:
Directions:
Preheat oven to 400º. In large bowl, toss squash with two tablespoons olive oil, two teaspoons of salt and pepper. Place squash on baking sheet and roast for 20 minutes. Toss cubes and roast for another 15-20 minutes.

In large pot, heat butter and remaining oil on medium heat. Add and saute onion, celery and sage and saute about 10 minutes. Add squash, broth and remaining salt. Bring to boil then lower heat and simmer 30 minutes. Remove from heat and blend in Vitamix or food processor until smooth.

Enjoy!

 

 

 

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